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Asparagus Wrapped with Pancetta & Basil Dressing

Episode: 8
Title: Asparagus Wrapped with Pancetta & Basil Dressing
Broadcast: October 7th 2017
Presenter: Russell Blaikie

Ingredients for 6 as a starter:

  • 12 large spears of asparagus
  • 12 long, very thin slices of pancetta
  • Salad oil for cooking

Basil Dressing:

  • 2 tablespoons verjuice (this can be substituted with lemon juice)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon caster sugar
  • 100ml olive oil
  • 1 shallot finely diced
  • ½ cup chopped fresh basil leaves
  • Few fresh basil leaves for garnish
  • Salt & freshly ground black pepper


  • Peel the bottom 5 cm of the asparagus spears, and trim the cut ends off
  • Wrap each spear ‘barber pole’ style with the pancetta, then reserve in the refrigerator until required.
  • Heat BBQ to medium-high. Place asparagus on char grill and close lid, cook for 2 minutes then lift lid and turn over. Drop lid again and cook for a further two to three minutes until firm but tender.
  • Once cooked, remove the asparagus spears to a large serving platter, drizzle with dressing and garnish with a few fresh basil leaves. Serve warm with a glass of aromatic dry white wine, such as a pinot grigio.

Method for the basil dressing:

  • Whisk together the verjuice, mustard and sugar. Slowly add the oil while whisking, in a slow drizzle, until it is all incorporated.
  • Fold in the shallot and chopped basil, season with salt and pepper to taste.

The Garden Gurus

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